Recipe by IJustThrewItTogether
I got this out of the Washing Post Food Section prior to Christmas 2002. It is very filling so plan accordingly. Looks daunting but if you mix all the spices from the sugar down until the bay leaves prior to starting, it goes quickly.
Top Review by Nado2003
Delicious. Great detailed and easy to follow directions. I added a fennel bulb, 1lb of scallops, doubled the clams and added about 1.5 cup of fish broth because I did not have enough liquid to cover all the seafood added. Garnished with fresh lemon slices and hot sauce. It was a large pot of yumminess. We had it for Christmas Eve dinner and it was loved by all. Next time I will add some red bell peppers. Thank you for a great recipe.
- 1⁄2 cup olive oil
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped celery
- 4 garlic cloves, chopped
- 1⁄2 cup parsley flakes (can use fresh Italian)
- 28 ounces diced tomatoes
- 1 1⁄2 cups white wine
- 1 teaspoon sugar
- 1 teaspoon salt
- 3⁄4 teaspoon pepper
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon thyme
- 3 bay leaves
- 2 lbs boneless white fish, chopped into pieces
- 18 clams, cleaned
- 18 mussels, cleaned
- 1 lb shrimp, cleaned and deveined
- 1 ounce saffron (can be omitted)
Directions See How It's Made
- Heat the oil in a large pot then add the onion, celery, garlic and parsley Cook on medium stirring occasionally for 10 minutes.
- Add the tomatoes (and the juice), wine, spices (from sugar down to and including bay leaves) and 1 lb or half of the fish pieces.
- Bring to a simmer and cook 10 minutes.
- Add clams, mussels Cook about 5 minutes.
- Add shrimp and remaining fish Cook until shrimp is pink and shells have opened which will be 5-10 minutes.
- Remove bay leaves.
- Serve with a lot of crusty bread to sop up the broth with.